The 2011 To Kalon Cabernet (along with the other 2011 Cabernets) was possibly one of the easiest fermentations I have seen in years. While we had very little fruit, what we did get in was very healthy and fermented in tank for twelve days and finished in barrel a little more than two weeks later. This was given no more than two pump-overs a day and toward the end of its fermentation was only given a single one each day. Fermented dry, the wine was moved to its
traditional mix of Darnajou and Taransaud wood - where normally our Cabernets will get three to four rackings, this received only two until bottling.
Winemakerís Tasting Notes
This is truly unlike any To Kalon wine that we have ever made before because of the addition of the Cabernet Franc. This shows a tremendous bit of tobacco, earth and spice (think a mix of Graves/Pessac in Bordeaux and Oakville Cabernet). This is a little bit less forward and giving
right away. It will need some additional air time to show all that it has. With time, this may very well end up being one of (if not the) favorite To Kalon wines for me to drink. This may also be the longest lived wine we have made from this vineyard.